APPLE DUMPLINGS (Like Hudson’s)
By Gloria Pitzer, as seen in… Gloria Pitzer’s Secret Recipes of Famous Favorites (Secret RecipesTM, St. Clair, MI; Nov. 1990, p. 63).
APPLE DUMPLINGS, the way they were once served at Hudson’s can be made by…
INGREDIENTS:
1 [double crust] recipe of our “[Butter] Pie Crust” dough [See the Recipes tab]
Cored, firm, red apples [4 to 8 (small/medium-sized)]
Brown sugar [2-4 TB per apple]
Water [1 tsp per apple]
Pats of butter [1 per apple]
[*1 beaten egg + 1 tsp water (for basting up to 8 dough-wrapped apples)]
INSTRUCTIONS:
Roll out pie crust dough, cutting into 4″x4″ squares [or sufficient size to cover the apples]. Place one apple in center of each square of dough. Peel away about an inch around [each] core cavity and fill [cavities] with enough brown sugar to pack [them]. [For each apple] add a teaspoon of water over that and a thin slice of butter.
Bring the 4 corners of [each] dough square over the top of each apple. Seal(*) and bake on [greased/Pam-sprayed] cookie sheet at 375°F for 35-40 minutes or until golden brown.
[*NOTE: You can also combine 1 beaten egg with 1 tsp water, with which to brush the sealed dough before baking.]
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